Egg and Cheese Breakfast Casserole
Fluffy eggs blend with melty cheese in this crowd-pleasing breakfast casserole. The protein-packed dish comes together in minutes and feeds the whole family.
I’ve perfected this recipe through countless Sunday brunches, and it never fails to impress with its golden top and creamy center!
Variations & Substitutions
You can really make this casserole your own! I find that different cheeses create totally different flavor profiles – try cheddar for sharp bite, mozzarella for stretch, or even goat cheese for tang.
For veggies, I suggest sautéed broccoli, mushrooms, or zucchini. Want to make it gluten-free? Just swap in your favorite 1:1 flour.
Tips & Tricks for Perfect Results
The more you whisk those eggs, the fluffier your casserole will be! Don’t worry if you see some cottage cheese curds – they’ll melt right in.
Keep an eye on it during the last few minutes of baking since it can go from jiggly to done pretty quickly. The casserole will puff up beautifully in the oven and settle a bit as it cools, but don’t worry – it’ll stay nice and fluffy.
Making the Recipe Stand Out
I always add a combination of cheeses – some mixed into the eggs and some sprinkled on top during the last few minutes of baking. This creates amazing texture and flavor layers.
For an Italian twist, I sprinkle in some Italian seasoning. The cottage cheese might sound odd, but trust me – it adds incredible richness without any cottage cheese taste. It’s my favorite protein-packed addition.
Storage & Reheating
This casserole is perfect for meal prep! After cooling, slice it into portions and store in the fridge for up to 5 days. For longer storage, pop it in the freezer for up to 2 months.
When you’re ready to eat, just microwave individual portions until heated through. If reheating the whole frozen casserole, thaw overnight in the fridge and bake at 350°F for about 20 minutes.
Egg and Cheese Breakfast Casserole
Ingredients
- 14 large eggs
- 1 cup ricotta or cottage cheese
- 1 tablespoon melted butter
- 2/3 cup grated cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish with butter
- Whisk eggs, ricotta/cottage cheese, melted butter, salt, and pepper until well combined
- Pour mixture into greased dish
- Sprinkle cheese evenly across the top
- Bake 25-35 minutes until eggs are puffed and set
